6 med. patty pan squash
2 eggs, beaten
1 (7 oz.) can whole kernel corn, drained
1 (2 oz.) jar pimento, drained
Cherry tomatoes
Fresh parsley sprigs
1 tbsp. chopped green onions
1 tsp. seasoned salt
1/4 tsp. white pepper
1/4 cup bread crumbs tossed in 1 tablespoon melted butter
1/2 c. (2 oz.) shredded sharp process American cheese

Wash squash. Drop in boiling salted water; reduce heat and cook covered, 15 minutes or until tender, but firm. Drain and allow to cool.

Place squash, flat side down, on a smooth surface; scoop out pulp, leaving a 1/4 inch shell. Chop pulp.

Combine eggs, pulp, corn, pimento, green onions, salt and pepper; mix well. Spoon stuffing into shells. Sprinkle with bread crumbs tossed with butter.

Place squash in a shallow baking pan, adding water sufficient to cover bottom of pan.

Bake at 350°F for 25 minutes.

Remove from oven, sprinkle cheese over squash. Bake 5 minutes more, or until cheese melts. Garnish dish with tomatoes and parsley.